MexicanMain course
Crock Pot Chicken Baked Tacos
This recipe starts with chicken breasts slow-cooked in a vinaigrette dressing with cumin, smoked paprika, and garlic. Once shredded, the chicken fills hard taco shells layered with refried beans and shredded cheese. A quick bake in the oven melts the cheese until it's bubbly. Finish these tacos with fresh grape tomatoes, jalapeño, and a drizzle of homemade avocado-salsa and thinned sour cream sauces.
1h 10mServes 4
Method
11 steps · 1h 10m total
- 01
Cook Chicken in Crock Pot
Place the 4 to 6 uncooked chicken breasts in the crock pot. Pour the full bottle of vinaigrette dressing over them, then sprinkle in the 1½ tablespoon cumin, 1 tablespoon smoked paprika, and 1 teaspoon garlic. Give it a quick stir to combine. - 02
Slow Cook Chicken
Cover the crock pot with its lid and cook on high for 4 hours.
